Hai Du

3.4k total citations
74 papers, 2.7k citations indexed

About

Hai Du is a scholar working on Food Science, Biotechnology and Molecular Biology. According to data from OpenAlex, Hai Du has authored 74 papers receiving a total of 2.7k indexed citations (citations by other indexed papers that have themselves been cited), including 46 papers in Food Science, 24 papers in Biotechnology and 19 papers in Molecular Biology. Recurrent topics in Hai Du's work include Fermentation and Sensory Analysis (43 papers), Probiotics and Fermented Foods (15 papers) and Tea Polyphenols and Effects (14 papers). Hai Du is often cited by papers focused on Fermentation and Sensory Analysis (43 papers), Probiotics and Fermented Foods (15 papers) and Tea Polyphenols and Effects (14 papers). Hai Du collaborates with scholars based in China, United States and Canada. Hai Du's co-authors include Yan Xu, Xueshan Wang, Xiaolong Hu, Yan Xu, Zhewei Song, Yuwei Tan, Yan Zhang, Yan Zhang, Fan Yang and Liangqiang Chen and has published in prestigious journals such as Applied and Environmental Microbiology, Bioresource Technology and Journal of Agricultural and Food Chemistry.

In The Last Decade

Hai Du

72 papers receiving 2.7k citations

Peers — A (Enhanced Table)

Peers by citation overlap · career bar shows stage (early→late) cites · hero ref

Name	h						Papers	Cites
Hai Du China	28	2.2k	980	819	725	203	74	2.7k
Rongqing Zhou China	27	1.9k 0.9×	753 0.8×	585 0.7×	810 1.1×	175 0.9×	109	2.4k
Wenlai Fan China	30	2.5k 1.2×	618 0.6×	598 0.7×	679 0.9×	457 2.3×	44	3.2k
Paul R. Grbin Australia	27	1.9k 0.9×	550 0.6×	167 0.2×	522 0.7×	114 0.6×	58	2.3k
José Vicente Gil Spain	25	1.7k 0.8×	410 0.4×	201 0.2×	639 0.9×	124 0.6×	53	2.5k
Zhibin Liu China	25	754 0.4×	199 0.2×	653 0.8×	516 0.7×	85 0.4×	80	2.0k
Dongrui Zhao China	22	1.0k 0.5×	215 0.2×	368 0.4×	317 0.4×	205 1.0×	59	1.5k
Fei Lao China	31	1.3k 0.6×	280 0.3×	208 0.3×	528 0.7×	188 0.9×	70	2.3k
Chaofan Ji China	25	994 0.5×	197 0.2×	148 0.2×	848 1.2×	166 0.8×	99	2.0k
Pedro Elez‐Martínez Spain	36	1.7k 0.8×	1.8k 1.8×	169 0.2×	436 0.6×	173 0.9×	74	4.0k
Yves Glories France	33	3.4k 1.6×	309 0.3×	336 0.4×	647 0.9×	199 1.0×	86	4.3k

Countries citing papers authored by Hai Du

Since Specialization

Citations

This map shows the geographic impact of Hai Du's research. It shows the number of citations coming from papers published by authors working in each country. You can also color the map by specialization and compare the number of citations received by Hai Du with the expected number of citations based on a country's size and research output (numbers larger than one mean the country cites Hai Du more than expected).

Fields of papers citing papers by Hai Du

Since Specialization

Physical SciencesHealth SciencesLife SciencesSocial Sciences

This network shows the impact of papers produced by Hai Du. Nodes represent research fields, and links connect fields that are likely to share authors. Colored nodes show fields that tend to cite the papers produced by Hai Du. The network helps show where Hai Du may publish in the future.

Co-authorship network of co-authors of Hai Du

This figure shows the co-authorship network connecting the top 25 collaborators of Hai Du. A scholar is included among the top collaborators of Hai Du based on the total number of citations received by their joint publications. Widths of edges represent the number of papers authors have co-authored together. Node borders signify the number of papers an author published with Hai Du. Hai Du is excluded from the visualization to improve readability, since they are connected to all nodes in the network.

All Works

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20 of 20 papers shown

Chen, Yu‐An, Hongxia Zhang, Ying Cao, Hai Du, & Yan Xu. (2025). Heap fermentation modes of sauce-flavored Baijiu: Microbial metabolic differences and optimization strategies for mechanized fermentation. Food Bioscience. 68. 106449–106449. 5 indexed citations

Qin, Xing, Liangqiang Chen, Ying Han, et al.. (2025). Comprehensive analysis of spatiotemporal heterogeneity reveals the effects of physicochemical and biological factors on temperature rise during the Moutai-flavor Baijiu stacking fermentation process. Chemical Engineering Journal. 508. 161049–161049. 4 indexed citations

Zhang, Hongxia, Hai Du, Yan Zhang, et al.. (2025). Metagenomic insights into viral dynamics and function in Baijiu. Current Research in Food Science. 11. 101189–101189.

Du, Hai, et al.. (2025). Multimodal integration: Mechanisms of temperature dynamics and quality formation critical period in Daqu. Food Research International. 221(Pt 4). 117622–117622.

Han, Ying, Fan Yang, Hai Du, et al.. (2024). Cooperative interaction between Pediococcus and Bacillus communities as a key factor in the high-temperature Thermal differentiation of Daqu. Food Bioscience. 62. 105457–105457. 10 indexed citations

Nie, Yao, et al.. (2024). Reduced lactic acid strengthens microbial community stability and function during Jiang-flavour Baijiu fermentation. Food Bioscience. 59. 103935–103935. 13 indexed citations

Cao, Ying, Hongxia Zhang, Hai Du, Yu‐An Chen, & Yan Xu. (2024). Microorganisms and metabolic characteristics of temperature-dependent fermentation during Sauce-flavor Baijiu production. Food Bioscience. 63. 105787–105787. 4 indexed citations

Chen, Liangqiang, Xing Qin, Guozheng Wang, et al.. (2024). Oxygen influences spatial heterogeneity and microbial succession dynamics during Baijiu stacking process. Bioresource Technology. 403. 130854–130854. 22 indexed citations

Lu, Jun, et al.. (2024). Pediococcus spp. - mediated competition interaction within Daqu microbiota determines the temperature formation and metabolic profiles. Applied and Environmental Microbiology. 90(4). e0179023–e0179023. 19 indexed citations

10.

Chen, Liangqiang, Huizhen Zheng, Fuguo Li, et al.. (2024). Deciphering the acidophilia and acid resistance in Acetilactobacillus jinshanensis dominating baijiu fermentation through multi-omics analysis. Food Microbiology. 125. 104655–104655. 7 indexed citations

11.

Chen, Liangqiang, Guozheng Wang, Fan Yang, et al.. (2023). Non‐gene‐editing microbiome engineering of spontaneous food fermentation microbiota—Limitation control, design control, and integration. Comprehensive Reviews in Food Science and Food Safety. 22(3). 1902–1932. 30 indexed citations

12.

Yu, Xiao‐Wei, et al.. (2023). Fungal biogeographical patterns are key drivers shaping the regional flavor profiles of Chinese strong-flavor Baijiu. Food Bioscience. 55. 102951–102951. 11 indexed citations

13.

Du, Hai, Dong Zhao, Zongwei Qiao, et al.. (2023). Stochastic Processes Drive the Assembly and Metabolite Profiles of Keystone Taxa during Chinese Strong-Flavor Baijiu Fermentation. Microbiology Spectrum. 11(2). e0510322–e0510322. 22 indexed citations

14.

Lu, Jun, et al.. (2023). Amino Acids Drive the Deterministic Assembly Process of Fungal Community and Affect the Flavor Metabolites in Baijiu Fermentation. Microbiology Spectrum. 11(2). e0264022–e0264022. 39 indexed citations

15.

Tan, Yuwei, Hai Du, Hongxia Zhang, et al.. (2022). Geographically Associated Fungus-Bacterium Interactions Contribute to the Formation of Geography-Dependent Flavor during High-Complexity Spontaneous Fermentation. Microbiology Spectrum. 10(5). e0184422–e0184422. 55 indexed citations

16.

Du, Hai, et al.. (2022). Daqu microbiota adaptability to altered temperature determines the formation of characteristic compounds. International Journal of Food Microbiology. 385. 109995–109995. 55 indexed citations

17.

Du, Hai, et al.. (2020). Directional design of a starter to assemble the initial microbial fermentation community of baijiu. Food Research International. 134. 109255–109255. 37 indexed citations

18.

Zhang, Hongxia, Li Wang, Heyu Wang, et al.. (2020). Effects of initial temperature on microbial community succession rate and volatile flavors during Baijiu fermentation process. Food Research International. 141. 109887–109887. 107 indexed citations

19.

Song, Zhewei, Hai Du, Menghui Zhang, Yao Nie, & Yan Xu. (2019). Schizosaccharomyces pombe Can Reduce Acetic Acid Produced by Baijiu Spontaneous Fermentation Microbiota. Microorganisms. 7(12). 606–606. 27 indexed citations

20.

Zhang, Jianhua, Zhipeng Liu, Hai Du, et al.. (2009). A Novel Hydrophilic Adhesive Matrix with Self-Enhancement for Drug Percutaneous Permeation Through Rat Skin. Pharmaceutical Research. 26(6). 1398–1406. 19 indexed citations

Rankless uses publication and citation data sourced from OpenAlex, an open and comprehensive bibliographic database. While OpenAlex provides broad and valuable coverage of the global research landscape, it—like all bibliographic datasets—has inherent limitations. These include incomplete records, variations in author disambiguation, differences in journal indexing, and delays in data updates. As a result, some metrics and network relationships displayed in Rankless may not fully capture the entirety of a scholar's output or impact.

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